Nasi Lemak Recipe

Rinse and prep rice

Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Cook rice

In a medium saucepan or rice cooker, combine the rinsed rice, water, coconut milk, salt and turmeric (if using). Tie pandan leaves into a knot and add to the pot (or add a few drops of pandan extract). If using a saucepan, bring to a gentle boil over medium heat, then reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Soak and blend chilies

Remove stems from dried chilies and soak them in hot water for 15 minutes until soft. Drain, reserve a little soaking liquid. In a blender or food processor, combine the softened dried chilies, fresh red chilies (if using), shallots, garlic and belacan (or a splash of fish sauce). Add a tablespoon of the soaking liquid if needed and blend to a smooth paste.

Cook sambal

Heat 3 tablespoons vegetable oil in a skillet over medium heat. Add the chili-shallot paste and fry, stirring frequently, about 6–8 minutes until fragrant and the raw smell has cooked out. Add tamarind paste and palm sugar and continue to cook, stirring, until the mixture darkens slightly and the oil begins to separate from the paste, about 8–10 more minutes. Season with 1/4 teaspoon salt (adjust to taste). If the sambal becomes too thick, add a tablespoon of water to loosen. Turn off heat and set aside.

Prepare anchovies and peanuts

Pat the rinsed and drained anchovies dry with paper towels. If anchovies have heads, remove them earlier. Drain well to avoid oil splatter.

Fry peanuts

In a small heavy skillet or wok, heat about 2 tablespoons of the oil over medium heat. Add the raw peanuts and fry, stirring frequently, until golden brown and cooked through, 3–5 minutes. Use a slotted spoon to transfer peanuts to a plate lined with paper towel; season lightly with 1/8–1/4 teaspoon salt while hot.

Fry anchovies

Increase oil to about 1/3 cup in the pan (or use remaining oil), heat to medium-high. Fry the dried anchovies in batches until crisp and light golden, about 1–2 minutes per batch. They cook quickly—watch to avoid burning. Remove with a slotted spoon to paper towels and sprinkle with 1/8–1/4 teaspoon salt. Let cool; they will crisp further as they cool.

Prepare cucumber and eggs

Thinly slice the cucumber and set aside. Peel the hard-boiled eggs and halve lengthwise (or keep whole if preferred).

Plate nasi lemak

Spoon a mound of coconut rice onto each plate. Arrange a portion of sambal to the side, a small pile of crispy anchovies, a handful of fried peanuts, several cucumber slices, and a halved hard-boiled egg. Add optional fried chicken or other protein if desired. Serve immediately so the anchovies remain crispy and the sambal is warm or at room temperature.